Peach & Vanilla Mini Filo Tarts

Preheat oven to 190°C (fan 170°C/gas mark 5). Grease 8 individual bun tins.

Open out the filo pastry sheets and cut the stack into eight equal squares. Lay one pastry square into a bun tin, lightly brush with butter and then scatter over a little caster sugar.

Place a second piece of pastry over the first to form a star shape, repeat with the brushing and scattering and then top with a third and fourth piece, brushing with butter and sprinkling with sugar. Make 7 more tarts in the same way.

Bake for 10 minutes until they are golden brown. Allow to cool in the tins.

Meanwhile mix the mascarpone cheese with the light muscovado sugar and vanilla bean paste.

Spoon the cheese mixture between the tartlets, arrange 4 peach slices on top of each tart.

Warm the apricot glaze in the microwave for 30 seconds, and then brush over the peaches to glaze. Serve within 1 hour of filling.